The recipe for making pancakes is quite simple and accessible to everyone. Any housewife can bake them, but first study the nuances listed below.

1. Ryazhenka – 500 ml;
2. Eggs – 2 pcs.;
3. Salt – about 2-3 g;
4. Flour – 2 cups;
5. Soda – 0.5 tsp;
6. Sugar – 2-3 tbsp. l.;

Making fluffy ryazhenka pancakes: cooking method

The process of making pancakes with fermented baked milk is quite simple, but at the same time it requires certain skills so that the pancakes really turn out tasty and fluffy.

Recipe:

1. Fermented baked milk is poured into a medium-sized container, eggs are added to it, the mixture is whipped using a whisk or blender until smooth. After this, you can add sugar and salt; it’s better not to overdo it with sugar, since not all people like sweets. It’s better to then serve the pancakes with jam, jam, honey, etc.
2. Half of the flour needs to be sifted, added to the mixture along with soda, carefully, without whipping, everything needs to be mixed, as soon as the mixture becomes sufficiently homogeneous, you can add the rest of the flour, at this stage the dough needs to be mixed with a whisk, just mixed, not whipped, the mixture it should be thick.
3. In a large saucepan, you need to heat the water (but not to boiling water), and place a container with ready-made dough Thus, it turns out to be a water bath; the top of the dough needs to be covered with a towel. Keep the dough in a water bath for about 25–30 minutes.
4. The frying pan heats up and a little is poured onto it. vegetable oil for frying, scoop the dough from a table container (do not mix the dough) and place it on a heated frying pan.

When the pancakes are fried on both sides for 1.5-2 minutes, they will have time to fry from the inside and at the same time remain fluffy and tasty.

Pancakes with fermented baked milk: recipe with photos and cooking secrets

The step-by-step recipe for making pancakes using fermented baked milk, including sour milk, is simple and not particularly different from making classic pancakes.

The only difference is that yeast is not used in preparation.

Here they make do with other components.

Recipe:

1. Ryazhenka is poured into the container, then 2 eggs are broken, add sugar, salt, and the whole mixture is stirred evenly. Then soda and flour are added to it; instead of soda, you can add baking powder.
2. To make the pancakes fluffy and tasty, the mixture must be kneaded with a whisk or fork for quite a long time, but under no circumstances should you use a blender, since when you use it, the pancakes will not be fluffy. If there are lumps in the dough, it's okay. You can add a little vegetable oil to the mixture.
3. The dough should be thick, if it is liquid, then all the splendor of the pancakes will also disappear, and you will end up with ordinary thin pancakes. If the dough seems liquid enough, you can add a little flour to it.
4. The finished dough must no longer be stirred; the container with it must be placed in warm place for 20–30 minutes. Afterwards, the pancakes are fried in a well-heated frying pan, frying each pancake in a sufficient amount of vegetable oil on one side and the other for 1.5–2 minutes.

If during the kneading process it seems that the dough is quite thick, then you can add a little more fermented baked milk, and if there is no more, then you can add a little kefir.

Delicious ryazhenka pancakes: recipe with zucchini

Pancakes can be made from almost any dairy product, even expired and sour, and they will turn out tasty and nutritious.

To prepare them and, moreover, for a relatively a short time, you can use fermented baked milk.

You can also use other ingredients that are available, for example, add a little zucchini to the mixture.

Recipe:

1. Beat 1 or 2 eggs with a pinch of salt using a whisk or fork, you can also add literally 2 grams of sugar. You need to pour fermented baked milk into the finished mixture, and again the whole mixture is mixed.
2. Afterwards, the zucchini is peeled and seeded, cut into half rings and then grated on a medium grater.
3. Grated zucchini is added to the mixture, and everything is mixed again, if desired, you can add any spices or herbs to it. After this, sifted flour is added to the mixture; when adding flour, the mixture must be stirred constantly.
4. The dough should be quite liquid; if it is too liquid, it is recommended to add a little flour. If, on the contrary, it is too thick, you should add a little fermented baked milk or other dairy products.

When everything is ready, place a tablespoon of pancakes in a heated frying pan with vegetable oil and fry on one side and the other until golden crust. To remove excess oil, place the pancakes on a plate covered with a paper kitchen towel.

Hearty pancakes with fermented baked milk (video)

Even such a fairly simple, at first glance, dish as pancakes can cause difficulties. Questions may arise already at the stage of preparing the dough, which “does not want to rise.” And it also happens that beautiful and fluffy pancakes in a frying pan for some reason “fall off” as soon as they are on the plate. The article will introduce you to some of the secrets of making sweet, fluffy and tasty pancakes.

• Take care to choose quality products. This statement concerns primarily flour - use wheat flour premium.
• It is better to mix the components of the dish not with a mixer or blender, but by hand.
• It is recommended to use fermented milk products as a base - yogurt, fermented baked milk, kefir, yogurt. Their fat content can be any. Important condition– the fermented milk base should be warm.
• The amount of sugar that is added to the dough directly affects the fluffiness of the latter. The less (within reasonable limits) sweet sand you add, the taller and fluffier the pancakes will be.
• Under no circumstances should the finished dough be stirred again before frying.
• It is better to fry pancakes in a cast iron frying pan or any other with a thick bottom.

Lush pancakes with fermented baked milk - ingredients of the dish

The simplest and affordable recipe Ryazhenka pancakes include the following ingredients:

• Ryazhenka – 0.5 l
• Egg – 2 pcs
• Flour – 2-3 cups
• Soda – 0.5 tsp
• Sugar – 2 tbsp (you can do without sugar at all, but it’s better to put at least 1 tbsp of sweet sand)
• Vanilla – a pinch for aroma
• Salt - to taste
• Vegetable oil - for frying pancakes

Lush pancakes with fermented baked milk - stages of preparation

• Pour fermented baked milk into the prepared bowl.
• Add eggs to it. Using a hand whisk or fork, lightly whisk the mixture.
• Add sugar to the mixture. Be careful with this ingredient and don't overdo it. Mix the ingredients again until smooth.
• If you plan to add salt and vanillin, it is better to do this now.

• Now it's time for flour and soda. An alternative to the latter can be baking powder in the amount of 1.5 tsp. Before turning on the flour, do not forget to sift it. This simple manipulation will saturate it with oxygen, which has a beneficial effect on baked goods and makes them even more airy. Gradually stir the sifted flour into the dough. Do not use a blender. It will help reduce cooking time, but it will also take away the fluffiness of your pancakes.
• The amount of flour in the recipe is approximate. It is important to ensure that the dough does not turn out too liquid. If you need to be careful with sugar, then you definitely shouldn’t skimp on flour. The mass should be thick enough and not flow off the fork. An example of a successful dough is a thick mass with small lumps and bubbles.

• Next, leave the prepared dough to “finish”. Take a container with hot water and place the bowl with dough in it. Cover it with a towel and leave for 20-30 minutes.
• After the specified time has passed, start frying. To do this, “pinch off” the required amount of dough with a spoon and place it on a hot frying pan. The fire should be medium. Frying time is 2-3 minutes on each side.

Place the finished pancakes on a plate. If desired, season the treat with jam or sour cream. Bon appetit!

Every person who has cooked pancakes at least once knows that there are different recipes their preparations. You can bake pancakes with yeast, lean, fermented milk or soy.

As a rule, housewives prefer to prepare pancakes using kefir or sour milk as a basis.

It just needs to be noted that the pancakes made with fermented baked milk turn out to be very tasty. These are tender, tasty and indescribably airy flatbreads with the aroma of baked milk.

Starting the morning with this delicious breakfast, you can count on being full of energy and good mood all day.

The recipes are really very different, and therefore I decided to create a selection of the best of them, attaching photos to them so that beginners in the kitchen could understand more clearly how to cope with this task.

Let's start with easier cooking methods, and then you can master complex recipes baking.

Easy recipe for pancakes with fermented baked milk

Ingredients: 500 ml fermented baked milk; one chicken eggs; 1 tbsp. Sahara; 10 tbsp. spoons of flour (look at the consistency, like sour cream); salt; 0.5 tsp soda and rast. oil.

Cooking algorithm:

1. I mix fermented baked milk with chicken. eggs, add salt and sugar. It is best to knead the dough using a whisk. You can cope with this task even using a simple fork.
2. I add flour and soda to the mixture. I stir. If you didn’t know, you shouldn’t beat the pancake dough with a mixer, because the device will ruin the batch and the pancakes won’t be fluffy. Even if you can’t remove all the lumps manually, there’s nothing wrong with that.
3. The dough should be allowed to stand warm for 20 minutes. You can pour it into a deep container and place it near the stove.
4. I don’t stir the dough and immediately start baking the pancakes. Be sure to cover the hot surface of the frying pan with heat. oil I fry on both sides to form an appetizing crust.

It will take about 30 minutes to prepare the pancakes. I took this into account and allowed the dough to rest for 20 minutes. In 10 minutes you will make a batch and fry delicious pancakes.

It turns out that the recipe is not complicated. It must be said that in 100 gr. the finished product will have 215 calories.

Banana pancakes with fermented baked milk

It’s very tasty to eat pancakes with fruit salad or jam. Few people will refuse such a breakfast.

Plus, they can become delicious dessert. It is better to bake pancakes with banana if the batch is made with fermented baked milk. The recipe is not complicated, try it in practice personally.

Ingredients: 2 tbsp. flour; 3 tbsp. fermented baked milk; 3 tbsp. Sahara; 2 pcs. chickens eggs; 1 PC. banana; 0.5 tsp salt; soda; rast. oil.

It only takes 10 minutes to bake the pancakes. The ingredients are available to everyone and can be purchased at any modern grocery store.

These pancakes will be slightly higher in calories than classic recipe preparing dessert. In 100 gr. the product will have 250 calories. Look at the photo, what beautiful dessert You can bake fermented baked milk with fruit for tea yourself at home.

Cooking algorithm:

1. I'm whipping chickens. eggs, adding sugar to them. For these purposes, I take a mixer or a whisk. If anything, even the simplest kitchen fork will be useful. Sugar must be completely dissolved.
2. I add fermented baked milk and salt to the mixture, only then add soda and mix the mass.
3. I introduce the flour, doing it carefully so that there are no lumps. I add banana to the mixture. You just need to mash it with a fork in advance.
4. I fry the ryazhenka-based pancakes until done.

Don't forget to cover the pan with heat. oil Below are other recipes.

Lush yeast pancakes with fermented baked milk

Dishes using yeast take a little longer to prepare than it would take to bake pancakes with fermented baked milk without it.

This cooking method is unique in that the dish is prepared using fermented baked milk and yeast right away. Thanks to this they will be fluffy and light. Make them sweet if you like.

The classic method is not complicated at all, try it in practice.

Components: 1.5 tbsp. fermented baked milk and 1 glass of flour, maybe a little more; 1 PC. chickens egg; 1 tsp salt; 3 tbsp. sl. oils; 1 tsp dry yeast; rast. oil.

It takes about 45 minutes to make the dish at home, because yeast dough you will need to let it sit for about 20 minutes. 100 grams of ready-made pancakes will contain 170 calories.

The cooking method can be used even by those who are on a diet, but don’t get carried away, because the pancakes are so tasty that there is a high chance of overeating.

Algorithm of actions:

1. I pour the yeast with fermented baked milk. I add sugar to make them ferment. Leave aside for 20 minutes to activate the mixture.
2. I add flour and beat the chickens. egg and add it as well, salt and add melted slurry. oil into the mass.
3. All that remains is to bake the pancakes. I turn the heat to medium, add the dough and bake until a golden crust appears on the pancakes.

The pancakes are fluffy without chicken. eggs

Very often it can happen that there are no chickens in the refrigerator. eggs Even if this happened in your case, you should not deprive yourself of the pleasure of preparing delicious fluffy pancakes at home for your family.

There are recipes for pancakes without this product. Below I will present to your attention one such recipe. The result of your labors is to your liking and appearance certainly won't disappoint. It takes about 15 minutes to prepare the dish.

Ingredients: 500 ml fermented baked milk; 500 gr. flour; 2 tsp soda; 50 ml boiling water; 50 gr. Sahara; 0.5 tsp salt; rast. oil.

Algorithm of actions:

1. I mix all the dry ingredients together and add fermented baked milk and water. I stir to avoid lumps.
2. I'm baking pancakes.

In 100 gr. ready-made pancakes without chickens. eggs will be 200 calories. In appearance, they will be no worse than pancakes made from chicken dough. eggs. This is a tender and fluffy pastry with a pleasant taste.

When starting to fry pancakes, thoroughly heat the frying pan with a little heat. oil It's better if it's on medium heat while baking. The pancakes will not burn and will be perfectly fried inside, they will be fluffy and beautiful.

This is where the recipes in the article come to an end, but below I will present tips that will help you make delicious pancakes for breakfast!

They are combined with different teas and coffee. You can supplement the pancakes with sour cream, condensed milk, jam, honey, syrups and much more.

There are secrets to successfully cooking pancakes with fermented baked milk, and therefore I advise you to read them in order to subsequently apply them in practice:

1. For frying, use a frying pan with a thick bottom. The temperature will be distributed equally, and therefore the pancakes will not burn, and they will be perfectly fried inside.
2. Pancakes can be baked with a yeast base. When there are bubbles in the mixture, immediately send them to the frying pan. You should not delay baking the yeast mixture, because if the dough does not have the required consistency, the pancakes will be flat.
3. Place the dough tbsp. onto the frying pan. Remember that they will expand during frying, so leave room in the pan. A standard frying pan will hold 4-5 pancakes. Of course, each case is individual, and therefore see for yourself how the dough rises and how much space the pancakes take up in the frying pan.
4. To grow the oil in the fermented baked milk pancakes was absorbed in a normal amount, I advise you to also add 1 tbsp to the dough batch. this component. This can be done safely, even if this is not indicated in the recipe and cooking algorithm.
5. Experiment to your heart's content by adding berries and fruits to the mix. For example, I even add dried fruits. If you bake pancakes with fermented baked milk, then it is not at all necessary to go to the store for this product. You can take required quantity expired fermented baked milk, which has been in the refrigerator for a long time. The cooking result will not be spoiled by this.
6. The dough must sit for a while. Let the mass be filled with better oxygen.
7. Sift the flour before adding it to the batch. This way you will get tender and fluffy pancakes.

Read other baking recipes on my website. Recipes are presented in a wide variety, taking into account different levels difficulties.

My video recipe

Oddly enough, but precisely in kindergarten Children who are capricious about food become omnivorous and then harass their mother with requests to cook “like in kindergarten.”

Kids especially love kindergarten flatbreads, and that’s exactly what we’ll try to bake today, but here’s how to make it fluffy pancakes on fermented baked milk - more details below. They are not difficult to prepare, so at home you will cope with this task with a bang, which will please your hungry mischief-makers and pamper yourself.

How is fermented baked milk better than another test base?

Pancakes are a universal treat, because you can bake them using any fermented milk product; moreover, you can make them delicious even using water! However, it is fermented baked milk that makes ordinary flour tortillas surprisingly airy, appetizing and aromatic. And all thanks to the unique technology for obtaining this product, which has its roots in the distant past.

So, cow's milk heat and simmer for a long time, not allowing it to boil, from which it becomes creamy-pink and acquires a delicious melted taste. It is this that gives homemade ryazhenka pancakes their special tenderness and favorite flavor notes.

We suggest you try kneading the dough for pancakes with baking powder and yeast, and then compare both versions of your favorite treat - and choose the best one for yourself.

Favorite ryazhenka pancakes: classic recipe

Ingredients

• — 250 g + -
• Ryazhenka (any fat content)— 500 ml + -
• - 2 pcs. + -
• - 1-2 tbsp. + -
• Baking powder - 1 tsp. + -
• - 1/3 tsp. + -
• - 3-4 tbsp. + -

How to make delicious ryazhenka pancakes at home

It is assumed that the flour in the pancake dough will be of the highest grade. But, if you wish, you can completely replace it with rye or use it in equal proportions with high-grade (50:50) - this will make the hearty treat also as healthy as possible.

The baking powder in our recipe can also be replaced: if you like soda pancakes, then add soda to the dough (in the same amount as the baking powder). We use any unflavored oil for frying. The degree of sweetness of the dough is, as they say, a matter of taste.

1. We will need a deep bowl into which we first pour the fermented baked milk. In order for it to reveal its taste as much as possible, remove it from the refrigerator an hour before cooking.
2. Separately break the eggs, sweeten and salt them, then beat with a fork until smooth.
3. Now combine the sweet and salty egg mixture with fermented baked milk and add baking powder.
4. At the end, add the flour: you don’t need to add it all at once - it’s better to first add 2/3 of the prepared amount and mix. The consistency of the dough should resemble thick sour cream. If it turns out to be too liquid and drips off the spoon, you need to add more flour to it, introducing it gradually, a tablespoon at a time.
5. Baking pancakes is a quick and easy task. After heating the frying pan at maximum heat, reduce it to half, pour in 1-2 tbsp. oil (depending on the diameter of the dish) and spread the first batch of dough with a tablespoon.
6. As soon as the bottom side has browned in the oil and the wet sheen has disappeared from the top, the pancakes can be turned over. We bake them for 1-2 minutes until golden brown, remove them, and take up the dough again.

If you stick to the classic technology, then homemade ryazhenka pancakes according to this recipe will turn out fluffy and fragrant. But you can’t eat them “in the heat of the moment” - baked goods that are too hot lose their fluffiness, and they also can’t be called healthy, especially for children.

It’s better to wait 5 minutes until the kettle boils, and only then enjoy the taste of your favorite homemade treat.

• For those who do not like to fry pancakes in oil, we suggest adding it to the dough - 3 tbsp will be enough. In this case, you will only need to grease the pan once, for the first batch of pancakes, and only if it is without a non-stick coating;
• If you prefer the classic method of baking fluffy cakes, then you will need to add oil as you use it so that the pan does not remain dry.

DIY pancakes with fermented baked milk without eggs

And this version of fluffy wheat flatbreads for breakfast will especially appeal to vegetarians. You don’t need eggs to prepare them, but at the same time, the pancakes will turn out traditionally tasty and tender.

Ingredients

• Ryazhenka – 300 ml;
• Wheat flour - about 2 tbsp;
• Granulated sugar – 3 tbsp;
• Dry yeast – 1 sachet;
• Fine salt – 0.5 tsp;
• Sunflower oil – 3 tbsp.

With yeast, cakes turn out airy, but if you make them from flour passed through a fine sieve, they will become even softer.

• So, pour a lukewarm fermented milk product into the sifted flour and immediately season the mixture with dry yeast. They do not need to be diluted separately in warm liquid - this is much simpler and more convenient than when working with compressed yeast.

To get a lean dish, fermented baked milk can be replaced with the same amount of water, preferably carbonated.

• For the sake of variety, you can put steamed raisins, candied fruits, grated apple pulp in the pancakes, sweet pumpkin or dried figs.
• At the end, add sugar and salt to the pancake dough, mix everything until smooth. Covering the container with film or a well-fitting lid, place the dough mixture on the pancakes in a warm place for about half an hour. If during this time the dough doubles in size, then you can start baking these same pancakes.

In order for the cakes to turn out fluffy, the risen dough should not be stirred under any circumstances - we take it little by little and place it in small parts in a frying pan, in heated oil, and bake on both sides, as usual.

The desire to feed your children and husband a tasty and satisfying breakfast does not necessarily have to hurt your pocket every time. In times of crisis, when you only have money in your wallet for travel, fluffy pancakes with fermented baked milk, cooked with your own hands in a matter of minutes, will be a great help.

If the “austerity” regime is cancelled, then the prepared flatbreads can be flavored with cream, the most delicate chocolate sauce or homemade caramel. If there is an opportunity to turn an ordinary treat into an exquisite dessert without much effort, then why not take advantage of it? Your favorite eaters will be delighted with such culinary experiments!

Pancakes made with fermented baked milk are tender, not at all sweet, with a unique taste of baked milk, familiar to everyone. If you prepare them correctly, the delicacy will surprise you with its splendor. Our selection contains tricks for preparing the right pancakes, and nuances - the composition of additional ingredients.

Lush pancakes with fermented baked milk can be prepared on weekends, when the household is gathered and waiting for a delicious family dinner. Fresh fermented baked milk and Varenets are suitable for cooking. They are easy to use even if fermented milk drinks have gone on a spree for some reason. In addition to the fermented baked milk itself, we will need some flour, a couple of eggs and vegetable oil.

The pancakes turn out very soft, fluffy and beautiful.

Exact ingredients:

• 2 chicken eggs;
• package of fermented baked milk – 0.5 l;
• flour - 2 cups (proportions are always taken by eye);
• soda or baking powder;
• vegetable oil for frying.

The main secret of the right pancakes is the temperature of the ingredients. Under no circumstances should they be cold, otherwise the delicacy will not rise and will come out “gummy”. It would be better if the components are room temperature or slightly warm. This applies to both the fermented baked milk itself and the eggs - cold ones are difficult to beat and do not form foam.

Let's start cooking. Beat eggs with sugar and gradually add fermented baked milk. Add flour, baking powder or soda to it. There is no need to extinguish the soda: fermented baked milk contains lactic acid, which can neutralize the soda. It is important to monitor the consistency of the dough: it should be thick (about the size of very thick sour cream), smooth and as if pouring under a spoon. Let it brew a little: 15-20 minutes, and then start frying.

Some housewives do it simpler - pour the eggs directly into the fermented baked milk; You can do this if you are in a hurry, but it is still better to combine the eggs and sugar first.

Heat the oil, but not too much, so that the dessert does not burn, but bakes evenly. Pour the dough with a ladle or spoon, shaping it into flat cakes, and wait until they acquire a golden color. If everything is prepared correctly, then a small miracle happens in the frying pan - the pancakes rise and become fluffy. As it cooks, turn it over to the other side, bring it to readiness, remove it, and place it on a large plate.

Ryazhenka pancakes turn out very tender and so delicious! Lubricate finished products butter, pour condensed milk, whipped cream, any jam or jam. But, to be honest, they are good without any dressings - the dough literally melts in your mouth and additions, except for a cup aromatic tea, not required.

How to do without eggs?

Ryazhenka pancakes are easy to prepare without eggs - this is important when the house has run out of chicken eggs. In this case, the dough should be thick; spread it out with a spoon moistened cold water(so it won't stick), into a very hot frying pan.

We will need:

• package of fermented baked milk 4% – 0.5 l;
• flour - 3 cups (proportions are always taken by eye);
• sugar to taste (about 3 tbsp);
• soda;
• a pinch of salt (otherwise the dish will come out bland);
• vegetable oil.

Ryazhenka with 4% fat content is better suited for such pancakes; the dough should turn out so thick that it seems to be pinched off: such pancakes turn out fluffy even without eggs and do not “fall off”.

Ryazhenka pancakes without eggs are a little denser, but no less tasty. Serve them with fresh sour cream, red caviar or currant jam, which will perfectly highlight the taste of a sweet delicacy.

Ryazhenka pancakes with apples

Children like ryazhenka pancakes with apples. They acquire a light fruity flavor. To prepare we will need: a glass of fermented baked milk, an apple, a couple of eggs, flour, sugar and soda. We estimate the amount of flour, but do not overdo it with the apples, otherwise the dough will turn out too liquid and the delicacy will not bake.

Tender pancakes with apples on fermented baked milk are perfect for breakfast or afternoon snack.

Let's prepare it like this:

1. Pour the eggs into the fermented baked milk and beat the mixture.
2. Gradually sift flour into the dough.
3. Add sugar, salt, baking powder.
4. Three small apples of the sweet and sour variety.
5. Add soda.
6. Knead the dough thoroughly.
7. The consistency will be slightly thicker than sour cream.
8. Spoon the apple mixture into a hot frying pan.
9. Fry until golden brown on both sides.

These pancakes go amazingly with floral honey and maple syrup, but, as practice shows, children eat them up almost immediately, as soon as they have time to cool.

With bananas

By analogy with apple pancakes, it’s easy to make banana pancakes. Here a banana is added to the dough, which is ground into a paste. The dish is a great way to use up overripe bananas: they are flavorful, soft and will give the dough the right consistency.

Let's prepare:

• a glass of fermented baked milk 4%;
• a little flour;
• overripe banana – 2 pcs.;
• egg;
• a packet of baking powder.

The difficulty in making banana pancakes is to guess the ratio of dough, fermented baked milk, fruit. If there are not enough bananas, the aroma will not be felt. Too much fruit in the dough will prevent the pancakes from rising; too much fermented baked milk will make the dough runny. Ideal proportion 1:1.

In short, watch the consistency yourself by adding a little more flour or fruit. Banana pancakes are tender and juicy. They are delicious served cold and topped with a scoop of whipped cream or ice cream.

Without flour

It is not necessary to prepare a delicacy with the usual wheat flour - supporters of a healthy lifestyle can easily replace it with bran, try whole grain flour, buckwheat, oatmeal, spelled. The taste will change with any flour, but the pancakes will still turn out wonderful!

Make these pancakes for breakfast. And you will be surprised how quickly your loved ones will gather at the table.

For whole grain pancakes you will need:

• a glass of fermented baked milk 4% - 0.5 l;
• 2 cups buckwheat or oatmeal;
• egg – 1 pc.;
• soda or baking powder;
• vegetable oil for frying.

Under no circumstances should you knead the dough with a mixer: it is important to do everything by hand, otherwise the pancakes will fall off.

a packet of baking powder.

The dough must sit, but stirring it is prohibited! Otherwise, the bubbles leave it, and the pancakes lose their lightness and airiness.

The beauty of cooking in a slow cooker is that the dough does not splatter all over the place. We take out the finished treat with a special spatula or silicone spoon so as not to damage the coating. We eat pancakes with sour cream, honey or plum jam.

Preparing a lush delicacy with yeast

Yeast pancakes with fermented baked milk are a little more difficult to prepare, but the result is worth it.

Delicious pancakes, which quickly disappear from the plate.

Let's prepare:

• two glasses of fermented baked milk;
• one chicken egg;
• a glass of flour;
• a teaspoon of yeast;
• salt, sugar to taste;
• a packet of baking powder.

To prepare, pour a teaspoon of yeast into two glasses of fermented baked milk, add sugar, and in half an hour the fermentation process should begin. Now that the dough has “boiled,” add one chicken egg, a glass (or a little more) of flour, and pour in a little vegetable oil for smoothness. All that remains is to bake the pancakes over medium heat until golden brown.

The pancakes are tasty and low in calories. For 100 g of finished products you get 170 kcal. So everyone can afford a couple of pieces with low-fat sour cream.

Pancakes are a budget-friendly delicacy, very easy to prepare once you get your hands full. Over time, you can add raisins, dried fruits, pieces of chocolate, cheese to the dough, in a word, give free rein to your imagination.